Greek Salad
There's no cooking in this Greek salad, just a whisked dressing and one big bowl.
Ingredients
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, grated or finely minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- Freshly ground black pepper
For the salad
- 1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 5 ounces feta cheese, cut into ½-inch cubes
- ⅓ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- 1 avocado diced
How to make Greek salad
Make the dressing first. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt and several grinds of pepper.
Put the cucumber, cherry tomatoes, feta cheese, red onion, avocado and olives in a large salad bowl. Drizzle with the dressing and toss very gently. Season to taste and serve.